Huevos Rancheros

Another breakfast turned dinner. It's kinda my thing right now. Breakfast all day long. This dish is quick, flavorful, satisfying- exactly what I want to have up my sleeve for a rushed weeknight or a lazy weekend morning. And you know how I feel about anything served in a tortilla with salsa and cheese. If it happens to have a fried egg cooked right on top all the better. I almost felt silly writing out this recipe. It's painfully simple to make (albeit possibly messy) and although I suggested a few choice toppings, you can add whatever you want to your huevos. (I'm considering avocado next go-around.) I found Smitten Kitchen's detailed photos of the process helpful when it came to flipping the tortilla and egg. The hardest part is keeping your yolk in the skillet and off the wall.

Huevos Rancheros

INGREDIENTS
corn tortillas
sharp cheddar, shredded
eggs

black beans (or refried beans)
salsa fresca
cilantro, chopped
sour cream
hot sauce (optional)

DIRECTIONS
1. Preheat a skillet over medium heat. Lightly grease it with cooking spray. Add a corn tortilla and cook until lightly browned on one side. Flip and sprinkle with cheese. Once the cheese has begun to melt, crack an egg over the center of the tortilla. Season the egg with salt and pepper. Cook until the whites have begun to set before carefully flipping the tortilla. Cook until the yolk is still runny or set (however you like your eggs). Remove from the heat and repeat. Serve toped with black beans, salsa fresca, cilantro, sour cream, and hot sauce (optional).

(Adapted from Smitten Kitchen)

Whole Wheat Buttermilk Pancakes with Blueberry Maple Syrup

We had an eventful last week on the East Coast. First an earthquake and then a hurricane. Neither severely impacted our lives and for that we're grateful. In the anticipation of losing power over the weekend we snuck north to stay with my parents. (Our neighborhood seems to go dark every time a breeze passes through.) It would have been such a shame if a whole weekend of cooking were thwarted by a black-out. I wasn't going to let that happen. So we got away. And I spent a rainy Saturday making homemade pasta with my sister. And snuggled under a blanket, indoors, hidden from the storm. And when we returned Sunday morning we found our garden flattened and our power going strong. We were part of the small percentage of Richmond that didn't go dark. (Some kind of miracle.) So I guess the getaway was unnecessary, but still fun.

Since our church wasn't as lucky on the power front, we had lots of time to laze around on Sunday and I made us pancakes for lunch. I found this basic whole wheat buttermilk pancake recipe on 101 Cookbooks (a great resource for natural/organic recipes). And they were soft and fluffy and happen to be good for you. But the blueberry maple syrup is what had me enthralled. Hotcakes with warm sweet berries. What a perfect combination.

Whole Wheat Buttermilk Pancakes with Blueberry Maple Syrup

INGREDIENTS
Whole Wheat Buttermilk Pancakes:
2 cups white whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. organic cane sugar
1/2 tsp. salt
2 1/4 cups buttermilk
2 eggs
2 Tbsp. butter, melted + extra for greasing the pan and serving

Blueberry Maple Syrup:
6 oz. fresh blueberries
1/4 cup pure maple syrup
2 Tbsp. organic cane sugar (you can add 1-2 Tbsp. more if your blueberries are tart)
2 Tbsp. water

DIRECTIONS
1. To make the blueberry maple syrup, put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside (or keep warm on the stove over low heat).

2. To make the pancakes, combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

3. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter (cooked pancakes can be kept warm in a 200 F oven in the meantime). Serve with pat of butter and blueberry maple syrup.

Makes 12 pancakes.

(Adapted from 101 Cookbooks)

Peanut Butter Banana Oatmeal

Often the simplest meals are the most satisfying. Sure, I love sushi or a perfectly seared beef fillet. But I look forward to pb&j or a grilled cheese sandwich just as much. These comfort foods never grow old. And that's how I feel about a warm bowl of oatmeal. My favorite way to prepare it includes a spoonful of peanut butter (or almond butter) and a sliced banana. And I usually top it off with a drizzle of honey. A hearty, healthy way to begin (or end) any day.

Peanut Butter Banana Oatmeal

INGREDIENTS
1/2 cup old-fashioned oats
1 cup water
pinch salt
1 Tbsp. peanut butter (or almond butter)
1 ripe banana, sliced
drizzle of honey (optional)

DIRECTIONS
1. Combine oatmeal, water, and a pinch of salt in a small saucepan or microwave-safe bowl and cook according to package directions.

2. When oatmeal is done, stir in peanut butter and sliced bananas. Serve with a drizzle of honey (optional).

Serves 1.

(Adapted from Lahatchita Eats)

Summer Veggie Omelette

Can you believe I've never made an omelette/omelet (same thing- spell it however you want) until now? I have no idea why not! It just never crossed my mind. It might have something to do with not being much of a breakfast person. But that's changing. And I admit that my first attempt at an omelette was intimidating. I was completely flustered by the process. A good omelette (as I learned after reading bunches of recipes) is soft and fluffy and neatly folded. That's a lot to live up to. And then there's the decision of what to stuff it with. Oh the possibilites...

For the filling I sauteed a few summer vegetables, garlic, and onion, and topped it with a little lot of cheese. Easy. To the omelette itself I incorporated fresh chives, although any fresh herb would work. I followed a basic recipe that produced a near-perfect omelet (based on the above description) on three separate attempts. (With only minimal sweating involved.) This will be my go-to recipe from here on out. And if I can do it, so can you.

Summer Veggie Omelette

INGREDIENTS
Omelette:
2-3 large eggs (I used 2)
1 Tbsp. water
fresh herbs, chopped (chives, basil, etc.)
salt and freshly ground black pepper
butter, to grease the pan

Filling:
drizzle extra virgin olive oil
onion, thinly sliced
garlic, minced
bell pepper, diced
fresh corn, kernels sliced off
zucchini, diced
tomato, seeded and diced
salt and freshly ground black pepper, to taste
cheese (Cheddar, Gruyere, Gouda, etc.)

DIRECTIONS
1. To prepare the filling, heat a drizzle of olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, and saute until tender. Stir in the corn and zucchini and continue to cook until tender-crisp. Remove from the heat and stir in the tomatoes. Season to taste with salt and freshly ground black pepper.

2. To prepare the omelette, crack the eggs into a small bowl. Add 1 Tbsp. water, a generous pinch of salta and pepper, and any fresh herbs. Gently whisk with a fork to combine.

3. Heat a 6-8 inch skillet over medium-high heat. Once the pan is HOT, add the butter, making sure it coats the bottom of the pan. Slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Once the eggs firm up a little, use a spatula to gently direct the eggs away from the sides and into the middle. Tilt the pan to allow the remaining liquid to flow into the space left at the sides of the pan.

4. Continue to cook for another minute or so until the eggs begin to set. While the middle is still a little runny, add the filling (about 1/3 cup per omelette) near the center and sprinkle with cheese. Use a spatula to fold the sides of the omelette over the middle (or simply fold it in half like I did). Let it continue cooking until the cheese has melted, then slide the omelette off the pan and onto a plate. Garnish with fresh herbs and serve.

Makes 1 omelette.

(Adapted from Epicurious)

B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich, Revisited

Sandwiches are completely frustrating to photograph. I've never met a less photogenic food. Not that I'm an expert photographer. Or working with professional equipment. But I'm particularly bad at capturing an image of something stuffed between two slices of bread. You should try taking a picture of that sandwich you packed for lunch sometime and see how it goes. Then you'll relate.

I had some leftover bacon in my freezer and kept thinking about how I had to make this sandwich before the end of tomato season. I'm trying to eat as much as possible of what's left of summer right now. I always looks forward to fall, but all the berries, tomatoes, and sweet corn will be sorely missed in a month or so.

9/7/10: It's not very often that I eat bacon. Or fried eggs. But for this sandwich I'll make an exception. You've probably noticed by now that I strongly believe in using nutritious high-quality ingredients in my cooking. With a sandwich this simple, it makes all the difference. Fresh baked sourdough bread (whole wheat if available), juicy ripe tomatoes (mine came right from the farm!), nitrate-free bacon, organic brown eggs (I could go on and on about how awesome local pastured eggs are), silky bibb lettuce, a (small) dollop of real mayonnaise, fresh garlic, garden-grown chives. I know, it's not every time of year you can have such fantastic fresh ingredients. That's what makes this a treat. So don't wait- make this sandwich right now before summer tomato season slips away. It's too sensational to miss.

B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich

INGREDIENTS
4 slices whole wheat sourdough bread, lightly toasted
4 slices bacon, cooked until crisp
2 large eggs
bibb lettuce
tomato, thinly sliced
2 Tbsp. mayonnaise
1 tsp. garlic, grated
fresh chives, chopped (to taste)
salt and freshly ground pepper, to taste

DIRECTIONS
1. In a small bowl, stir to combine mayonnaise with garlic and chives. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat a large skillet over medium-high heat. Lightly grease with cooking spray. Crack each egg into the skillet and sprinkle with salt and pepper. Add a drizzle of water and cover. Cook until the eggs are done (I like a soft center.)

3. Spread mayonnaise on the lightly toasted bread. Season tomato slices with salt and pepper. Top each sandwich with two slices of bacon, a fried egg, lettuce, and tomato. Slice and serve.

Makes 2 sandwiches.

(Adapted from Kiss My Spatula)

Roasted Eggplant Pizza

Picky eating is my top pet peeve. I get all shook up when people tell me they hate something. Or refuse to try it. It might be a little hypocritical since I used to be picky myself. It wasn't all that long ago that I had a list of foods I thought I disliked. (My high school self refused barbecue sauce, beans, and generally all seafood- to name a few.) And then something changed (and I highly doubt it was my taste buds). A mental shift occurred when I started cooking and I suddenly wanted to try new things. I not only discovered that I liked most of the foods I was too stubborn to eat before, but also that a single bad experience with an ingredient didn't mean it was repulsive. Over the last few years of more open-minded eating I have come to the conclusion that there isn't a single food I don't like when it's prepared well.

So I should clarify that what really frustrates me is when people (adults in particular- kids don't know much better and often learn their picky habits from others) won't step outside of their culinary comfort zone. And with regularity. It makes eating- and life altogether- much more exciting. And like me, you might learn something about yourself. About how interesting and varied your tastes actually are. About how liberating it feels to not surround yourself with invented limitations. (Do I need to point out that this doesn't only apply to food?) When you're open to new experiences (expecting they won't go well every time, and not shunning a food forever because of a bad encounter), eating becomes much more enjoyable. An adventure. And for everyone else's sake, you'll be a lot more pleasant to dine with.

It's no coincidence that I broached this topic on my eggplant pizza post. I've only recently overcome my faux-aversion to this rich purple fruit. Eggplant has a reputation for being somewhat bitter in its raw state. I like how Wikipedia describes the transformation it takes- how eggplant "becomes tender when cooked and develops a rich, complex flavor." It really can be delicious. We recently had an incredible eggplant parmesan dish that convinced me of this. (Although, admittedly, probably anything would taste good fried and smothered in tomato sauce and cheese.) But nevertheless I was motivated to prepare eggplant at home. And more simply. Since I've had great success with this method in the past, I chose roasting. When I found Pioneer Woman's version of this pizza (which she deems her favorite!), I didn't look back.

I wasn't surprised that I loved it. Perhaps a little amazed that I couldn't stop sneaking roasted bits of eggplant off the baking sheet before they even made it onto the pizza crust. But what really blew my socks off is that our beach-house full of self-proclaimed "picky eaters" (including a large portion of my own family) liked it just as well. I was proud of them for giving it a go. And I could see the satisfaction they felt for trying, and genuinely liking, something new.

Roasted Eggplant Pizza

INGREDIENTS

1 large eggplant, chopped

1 pint grape tomatoes, halved

1 yellow or red onion, chopped

2 cloves garlic, minced
drizzle extra virgin olive oil

kosher salt and freshly ground black pepper

8 oz. fresh mozzarella, sliced or shredded

1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. To roast the eggplant, preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper and toss to coat. Spread in an even layer on the baking sheet. (Or onto two baking sheets. The vegetables caramelize better if they have room to breathe.) Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.

3. Keep the oven at 450 F and preheat the pizza stone.

4. Prepare the crust according to recipe directions. Top with the roasted vegetables, mozzarella, and parmesan.

5. Bake on preheated pizza stone for about 10 minutes, until the crust is puffed and golden and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

(Adapted from Pioneer Woman)

Pineapple Black Bean Salsa, Revisited

In the midst of all the craziness here at our crowded beach house, I've managed to make a recipe or two. This one is not so new but deserves a repeat. Just a few spoonfuls of this salsa (because that's all you might get when you're sharing with over a dozen others) is worth the work and the effort. And the five dollars spent on the only ripe pineapple I could find in our vicinity. Something about combining juicy fruit with pungent raw ingredients (onion, jalapeno, cilantro) boosts its flavor to a whole new level. I served this sweet salsa with baked tortilla chips alongside these fresh fish tacos.

5/1/10: I intended to pair this with grilled chicken or fish, but I got so impatient to try it that I abandoned hope of it becoming a main dish and ended up devouring it all with tortilla chips. At least now I know that this salsa is sensational and that it would be excellent on top of just about anything! Quite often I consult seasonal growth charts to figure out what fruits and veggies are currently in season. Right now, pineapple is in. Not in Richmond, VA mind you, but somewhere in the world (like Oahu) it's pineapple season. And I can purchase a juicy ripe pineapple that has possibly traveled farther than I ever have, to become my snack. As much as I promote using local ingredients, I'm just outta luck in this case. This salsa is fruity and sweet (without a speck of added sugar), and if you choose, spicy too! It'll be awesome any way you serve it.

Pineapple Black Bean Salsa

INGREDIENTS
2 cans black beans, drained and rinsed
1 pineapple, cored, peeled, and diced
1 large bunch cilantro, coarsely chopped (to taste)
1 small red onion, diced
3 cloves garlic, minced
3 limes, juiced
1 jalapeno, minced
sea salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno. Stir in cilantro and season with sea salt and freshly ground black pepper to taste. Refrigerate until ready to serve. 

Serves 8.

(Adapted from The Nourishing Gourmet)

Breakfast Burritos

With my recent efforts to eat less meat (only several times a week instead of daily), I've gained a new appreciation for eggs. Packed into those tiny oblong shells are a surprising amount of nutrients and protein. Eggs, if you don't over-do it, are really good for you! And they leave you feeling full. Plus, they're delicious. I want to eat them. And that's what really matters.

We stuffed our burritos full of sauteed peppers and onions, black beans, soft scrambled eggs, melted cheese, avocado, tomato, sour cream, salsa, and cilantro. And ate them for dinner instead of breakfast. Because that's what we do around here. Eat breakfast in the evening. And then we made them again for lunch the next day. But I bet they make a fantastic energizing morning meal- I just wouldn't know.

Breakfast Burritos

INGREDIENTS
extra virgin olive oil
1/2 red onion, thinly sliced or diced
1 red bell pepper, seeded and sliced or diced (I used a mixture of red and green bell pepper)
1 cup canned black beans, drained and rinsed
crushed red pepper, to taste
salt and freshly ground black pepper, to taste
8 large eggs, whisked (or 4 whole eggs and 6-8 egg whites)
green onions or chives, chopped (optional)
4 large whole wheat tortillas, warmed
pepper jack or sharp cheddar cheese, shredded
avocado, sliced
tomato, seeded and diced
fresh cilantro, chopped
sour cream
salsa
hot sauce, for serving (optional)

DIRECTIONS
1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onions and peppers and cook until the onions are soft and the peppers are slightly charred, about 8 minutes. Stir in the black beans and crushed red pepper. Cook until the beans are warmed through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, heat a separate skillet over medium heat. Lightly coat the skillet with cooking spray, reduce the heat to low, and add the eggs and green onions or chives (optional). Season with salt and freshly ground black pepper. Scramble until cooked through.

3. Distribute the scrambled eggs between the warmed tortillas. Top with the pepper and onion mixture, cheese, avocado, tomato, cilantro, sour cream, and salsa. Roll up burrito-style and serve.

Makes 4 burritos.

(Adapted from Food Network)